Method of increasing the safety and functional value of custard

NETREBA, Natalia; GUREV, Angela; DRAGANCEA, Veronica; BOESTEAN, Olga

dc.contributor.author	NETREBA, Natalia
dc.contributor.author	GUREV, Angela
dc.contributor.author	DRAGANCEA, Veronica
dc.contributor.author	BOESTEAN, Olga
dc.date.accessioned	2024-05-08T10:25:52Z
dc.date.available	2024-05-08T10:25:52Z
dc.date.issued	2023
dc.identifier.citation	NETREBA, Natalia et al. Method of increasing the safety and functional value of custard. In: Insights of Future Foods - From concepts and challenges to technological innovations: 11th internat. symposium EURO-ALIMENT 2023, 19-20 Oct., 2023, Galaţi, Romania: book of abstracts, Galaţi, 2023, pp. 30-31. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/27048
dc.description.abstract	The functional value and safety of custard can be improved by using natural biocompatible additives, which will protect the product from microbiological risks and fat oxidation. The research conducted by the authors provided a strong justification for the application of grape seed extracts as antioxidant and antimicrobial agents in confectionery creams.	en_US
dc.language.iso	en	en_US
dc.publisher	Galaţi University Press	en_US
dc.relation.ispartofseries	The 11th international symposium EURO-ALIMENT 2023 "Insights of Future Foods - From concepts and challenges to technological innovations";19-20 Oct., 2023, Galaţi, Romania
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	custards	en_US
dc.subject	grape seed extracts	en_US
dc.subject	antioxidants	en_US
dc.subject	antimicrobial agents	en_US
dc.title	Method of increasing the safety and functional value of custard	en_US
dc.type	Article	en_US